Ingredients
- ( 1 cup) White rice, raw
- ( 1 cup) Dry split peas
- ( 2 cup) Fresh baby spinach
- ( 1 1/2 long) Raw green chilli
- ( 2 tbsp) Ghee (clarified butter)
- ( 2 1/2 medium) Brown onion, raw and peeled
- ( 4 tsp) Raw ginger, peeled
- ( 4 cloves) Raw garlic, peeled
- ( 1/2 tsp) Turmeric powder
- ( 1 tsp) Ground black pepper
- ( 2 tsp) Curry powder
- ( 1/4 cup) Lemon juice
- ( 2 L) Tap water
- ( 1 tsp) Iodised table salt
- ( 1 tsp) Cumin (cummin) seed powder
Did you know?
Pre-minced garlic and ginger can be a cheap and convenient alternative to fresh. When selecting packaged products, choose the variety with the lowest sodium (salt) and sugar content.Spinach Khichdi
Serves 4Time 30 minsA tempting curry with an appealing green colour
Fat - total
12g
17%
Fat - saturated
7g
29%
Salt
415mg
18%
Protein
18g
36%
Carbs
73g
23%
Sugar
6g
7%
Energy
1973kJ
23%
% based on an adult’s recommended daily intake
Ingredients
- ( 1 cup) White rice, raw
- ( 1 cup) Dry split peas
- ( 2 cup) Fresh baby spinach
- ( 1 1/2 long) Raw green chilli
- ( 2 tbsp) Ghee (clarified butter)
- ( 2 1/2 medium) Brown onion, raw and peeled
- ( 4 tsp) Raw ginger, peeled
- ( 4 cloves) Raw garlic, peeled
- ( 1/2 tsp) Turmeric powder
- ( 1 tsp) Ground black pepper
- ( 2 tsp) Curry powder
- ( 1/4 cup) Lemon juice
- ( 2 L) Tap water
- ( 1 tsp) Iodised table salt
- ( 1 tsp) Cumin (cummin) seed powder
Method
- Wash rice and dal together. Soak both in warm water for 20 minutes.
- Heat 1/2 teaspoon of ghee. Fry the spinach and green chilli together until it shrinks. Puree the spinach and green chilli together to make a fine paste. Set aside.
- Chop the ginger and garlic.
- Heat the remaining ghee in a frying pan. Add cumin seeds, cooking until they crackle. Then, add onions, ginger, and garlic. Saute until golden brown.
- When the onions become transparent, add spinach puree, turmeric powder, pepper, garam masala powder, and salt. Stir well.
- Place all the ingredients in a large saucepan with a lid. Add the soaked rice and dal and mix well.
- Add the water and lemon juice and bring to a boil.
- Cook until the rice is tender and the dal has cooked through — about 40 minutes.
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